2 cups of shredded cabbage
1 cup of fresh green beans
1 cup of macaroni type padre-nosso (corallini)
1/3 cup of grated provolone cheese
2 tablespoons of olive oil
1 tablespoon of chopped parsley
50g of crispy bacon bits
2 liters of water
4 stalks of celery
3 cloves of minced garlic
3 medium-sized potatoes
2 medium-sized onions, diced
2 medium-sized carrots
1 red bell pepper, seeded
1 eggplant
1 zucchini
1 can of kidney beans in conserva
Salt and black pepper to taste
2 cups of shredded cabbage
1 cup of fresh green beans
1 cup of macaroni type padre-nosso (corallini)
1/3 cup of grated provolone cheese
2 tablespoons of olive oil
1 tablespoon of chopped parsley
50g of crispy bacon bits
2 liters of water
4 stalks of celery
3 cloves of minced garlic
3 medium-sized potatoes
2 medium-sized onions, diced
2 medium-sized carrots
1 red bell pepper, seeded
1 eggplant
1 zucchini
1 can of kidney beans in conserva
Salt and black pepper to taste
Chop the potato, red bell pepper, carrot, celery, eggplant, and zucchini into small pieces
In a large pot, over high heat, combine the onion, garlic, bacon, and olive oil
Cook, stirring occasionally, until the onion is softened
Add the red bell pepper, carrot, celery, potato, eggplant, zucchini, cabbage, and green beans
Stir well
Cover with water and season with salt and black pepper to taste
Simmer for about 20 minutes
Add the macaroni and cook for an additional 10 minutes or until al dente
Add the kidney beans, stir well, and let it heat through
Combine the provolone cheese and parsley
Stir well and remove from heat
Serve immediately.
